MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Artichoke & Cheese Stuffed Squash
 Categories: Squash, Stuffed veg
      Yield: 1 Batch
 
      2 lg Acorn squash
      3 tb Olive oil
     10 oz Mushrooms; cleaned,
           - finely chopped
      8 oz Canned artichoke hearts;
           - quartered, not marinated
      1    Celery rib; finely diced
      4    Scallions; finely chopped
      3 cl Garlic; minced
    1/2 ts Dried basil
    1/2 ts Oregano
    1/2 ts Thyme
    1/4 ts Dried sage
      3 tb Soy sauce
    1/8 ts Black pepper; fresh ground,
           - or to taste
      1 c  Cheddar cheese (4 oz);
           - shredded
    1/2 c  Italian fontina (2 oz);
           - shredded
    1/4 c  Parmesan cheese (1 oz);
           - shredded
      1 c  Dry breadcrumbs
 
  Preparation time: 1 hour
  Cooking time: 30 minutes
  
  Preheat oven to 375 F.
  
  Cut squashes in half horizontally and place each half cut-side down in
  baking pans at least 2" deep, which have been oiled lightly on the
  bottom. Add about one-half inch of boiling water to pan. Bake at
  375 F until very soft but not altogether mushy when tested with a
  sharp knife, about 45 minutes to one hour depending on size of squash.
  
  Prepare filling while squashes bake. Drain artichokes, rinse, and chop
  coarsely. Heat 3 tb olive oil in a large skillet over medium heat. Add
  mushrooms, artichoke hearts, and celery and saute until vegetables are
  soft, about 5 minutes. Add scallions, garlic, basil, oregano, thyme,
  sage, and soy sauce and continue to cook another 3 minutes. Add
  pepper and stir. Remove skillet from heat and stir in cheeses until
  melted and combined. Stir in breadcrumbs, adding up to 4 tb water
  until well moistened and combined.
  
  Remove squash from oven. Remove from pan and place cut-side up on
  cutting board. When cool enough to handle, cut a thin slice from the
  bottom of each squash half (if necessary) to allow them to sit flat.
  Scoop out seeds with a spoon and discard.
  
  Fill squash cavities with stuffing mixture, distributing evenly among
  4 squash halves. Place squash halves, stuffing-side up, in an oiled
  baking pan big enough to hold them. If not baking immediately,
  refrigerate until about 30 minutes before serving.
  
  Bake in 375 F oven for 20 to 30 minutes, or until hot. If taking from
  refrigerator, this will take 30 to 40 minutes. Cut each piece into
  quarters to serve.
  
  Recipe by Jennie Schacht
 
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